54 episodi

Ciao, I am Giulia Scarpaleggia, a Tuscan born and bred country girl, a home cook, a food writer and a photographer. I teach Tuscan cooking classes in my house in the countryside in between Siena and Florence. I’ve been sharing honest, reliable Italian recipes for 14 years now, through my cookbooks and our blog Juls' Kitchen. If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.

julskitchen.substack.com

Cooking with an Italian accent Giulia Scarpaleggia

    • Arte
    • 5,0 • 16 valutazioni

Ciao, I am Giulia Scarpaleggia, a Tuscan born and bred country girl, a home cook, a food writer and a photographer. I teach Tuscan cooking classes in my house in the countryside in between Siena and Florence. I’ve been sharing honest, reliable Italian recipes for 14 years now, through my cookbooks and our blog Juls' Kitchen. If you love everything about Italian food, big crowded tables and seasonal ingredients, join us and follow our podcast “Cooking with an Italian accent“.

julskitchen.substack.com

    Why I’m asking you to skip Florence on your next trip to Tuscany

    Why I’m asking you to skip Florence on your next trip to Tuscany

    In this episode of Cooking with an Italian Accent, I’m asking you to skip Florence on your next trip to Tuscany.
    I’m sharing my two cents on tourism and overcrowded destinations, but I would love to know your thoughts on this, as well.
    We talk about travelling during the low season and your option to slow down and enjoy the provincial life of a small town. 
    We introduce our immersive three-day seasonal cooking masterclass: https://en.julskitchen.com/tuscan-cooking-classes#threeday
    Our Colle Val d’Elsa foodie guide: https://en.julskitchen.com/other/travel/where-to-eat-in-colle-val-d-elsa
    So now listen to the episode and join the conversation online on our newsletter Letters from Tuscany on Substack: https://julskitchen.substack.com/p/why-im-asking-you-to-skip-florence
    Find me online >> Newsletter: www.lettersfromtuscany.com | Blog: www.julskitchen.com | Instagram: https://instagram.com/julskitchen/ 
    Podcast realized by https://instagram.com/tommyonweb  



    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

    • 17 min
    Last but not least [Special]

    Last but not least [Special]

    In this episode of Cooking with an Italian Accent, after a year of absence, I tell you a little bit more about the things that have happened:
    - This podcast is not dead, it is just on a break.
    - Our newsletter on Substack, Letters from Tuscany, is where most of our writing and recipes will live from now on.
    - For the past two years, we’ve been working on a new cookbook, Cucina Povera, The Italian Way of Transforming Humble Ingredients into Unforgettable Meals. It will be released in April 2023.
    So now listen to the episode and join the conversation online on our newsletter www.lettersfromtuscany.com on Substack.
    Preorder our cookbook Cucina Povera here.
     Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/ 
     Podcast realized by https://instagram.com/tommyonweb


    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

    • 14 min
    2x05 - All about the traditional Tuscan sweet treats [Christmas Special]

    2x05 - All about the traditional Tuscan sweet treats [Christmas Special]

    The best way to understand the Tuscan pastry art is to have a walk in Siena with an open mind, following the trail of spices, paying attention to the colours and to the ingredients of the baked goods arranged in the shop windows of bakeries, cafés, and pastry shops.
    The Tuscan pastry art isn’t show stopping, elegant, refined or elaborate, as you would say of the French patisserie or oven of the Southern Italian pastry art of Sicily and Naples.
    In this episode, we will delve into the Tuscan pastry art, discovering how seasonal it is, how strongly related to Cucina Povera, and how it shows a lasting influence of Medieval and Renaissance ingredients, spices, and traditions.

    So now listen to the episode, join the conversation online, and enjoy this little taste of Tuscna sweet treats.

    Recipes mentioned in this episode:
    - Schiacciata con l’uva: https://en.julskitchen.com/dessert/grape-focaccia
    - Pan co’ Santi: https://en.julskitchen.com/bread/pan-co-santi
    - Cenci: https://en.julskitchen.com/dessert/carnival-fried-dough-the-tuscan-cenci
    - Rice fritters: https://en.julskitchen.com/tuscany/italian-carnival-rice-fritters
    - Schiacciata alla Fiorentina: https://en.julskitchen.com/dessert/schiacciata-alla-fiorentina-a-sweet-flatbread-for-carnival
    - Quaresimali: https://en.julskitchen.com/dessert/cookies/quaresimali-florentine-cookies-for-lent
    - Pan di Ramerino: https://en.julskitchen.com/tuscany/pan-di-ramerino
    - Schiacciata di Pasqua: https://en.julskitchen.com/tuscany/tuscan-schiacciata-sweet-easter-bread
    - Necci: https://en.julskitchen.com/dessert/necci-tuscan-chestnut-pancakes
    - Castagnaccio: https://en.julskitchen.com/dessert/castagnaccio-chestnut-cake
    - Scarpaccia: https://en.julskitchen.com/dessert/a-tuscan-sweet-zucchini-cake
    - Alchermes: https://en.julskitchen.com/drink/home-made-alchermes
    - Zuccotto: https://en.julskitchen.com/dessert/tuscan-zuccotto
    - Zuppa Inglese: https://en.julskitchen.com/dessert/zuppa-inglese-as-afternoon-break
    - Cantucci: https://en.julskitchen.com/dessert/cookies/tuscan-biscotti
    - Cavallucci: https://en.julskitchen.com/dessert/cookies/cavallucci-tuscan-cookies
    - Ricciarelli: https://en.julskitchen.com/dessert/ricciarelli-siena-almond-cookies
    - Panforte: https://en.julskitchen.com/dessert/tuscan-panforte-a-spicy-cake-from-siena

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Podcast realized by https://instagram.com/tommyonweb

    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

    • 30 min
    2x04 - Life in Salento: in conversation with Nina Gigante

    2x04 - Life in Salento: in conversation with Nina Gigante

    In today’s episode we’re travelling southward, towards the heel of the boot of the Italian peninsula, Salento. Today’s guest is Nina Gigante, a wellness, food, and travel journalist, and a qualified holistic nutritionist.
    While we were in Salento to visit Tommaso’s family, I was continuously texting Nina to have advice on where to go, shop, and, guess what, eat. Thanks to her tips we discovered my favourite brioche in Salento.
    In the following conversation, you’ll hear us talking about what is home for Nina, what she likes about Mediterranean cuisine, and what to see, where to eat, and what to buy in Lecce. Nina will also give us a tip to visit a less known turquoise lake surrounded by a Martian landscape right there, in Salento.

    So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Salento feels like.

    Learn more about Nina Gigante here:
    Instagram: https://www.instagram.com/nina_giga

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

    Podcast realized by https://instagram.com/tommyonweb

    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

    • 34 min
    2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro

    2x03 - Trentino and mountain life: in conversation with Vea Carpi of Mas del Saro

    In this episode of Cooking with an Italian Accent, we travel to the mountains to visit my friend Vea Carpi. She is a cook, a farmer, a sourdough baker, and passionate about wool. She has a maso up in the Trentino mountains and an agritourism with her family. We are both from Tuscany, but we met there, in her farmstead, where we were greeted as part of her family. We attended one of her sourdough baking courses and learnt about her life in the mountains.
    In the following conversation, you’ll hear us talking about bread and wool, and what they have in common, about Alpine cuisine and local ingredients, about sustainable tourism in the Alps, and day trips to Valle dei Mocheni.

    So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Trentino looks and tastes like.

    Learn more about Vea Carpi here:
    Web site: https://www.masdelsaro.it/en/homepage/
    Instagram: https://www.instagram.com/mas_del_saro/
    Vea’s book, Pasta Madre: https://masdelsaroshop.bigcartel.com/product/la-mia-pasta-madre-il-pane-i-dolci-la-vita-in-montagna-ed-raetia-2020

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

    Podcast realized by https://instagram.com/tommyonweb

    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

    • 43 min
    2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa

    2x02 - Liguria e Cinque Terre: in conversation with Enrica Monzani of A small kitchen in Genoa

    In this episode of Cooking with an Italian Accent, as promised, we have a guest that will guide us through one of the most beautiful Italian regions. This region recently filled your imagination with postcard-like maritime views, bowls of trofie al pesto and Vespa rides thanks to the latest Disney Pixar movie, Luca. Today we’ll go to Liguria.
    Today’s guest is Enrica Monzani, known online as A small kitchen in Genoa, food writer, soon cookbook author, and cooking class instructor in her beautiful hometown, Genoa.

    We talk about Liguria, Cinque Terre, and other Ligurian hidden gems, about recipes and anchovies, lots of anchovies, about Genova and its street food. Enrica also gives us a little anticipation about the cookbook she is writing: mark your calendar because you’ll want that book.

    So now listen to the episode, join the conversation online, and enjoy this little preview of what a holiday in Liguria tastes like.

    Learn more about Enrica Monzani here:
    Web site: https://www.asmallkitcheningenoa.com
    Instagram: https://www.instagram.com/asmallkitcheningenoa/

    Find me online at www.julskitchen.com or on Instagram https://instagram.com/julskitchen/

    Join our Facebook Group Cooking with Juls’ Kitchen: https://www.facebook.com/groups/775325049335625/

    Podcast realized by https://instagram.com/tommyonweb

    This is a public episode. If you’d like to discuss this with other subscribers or get access to bonus episodes, visit julskitchen.substack.com/subscribe

    • 41 min

Recensioni dei clienti

5,0 su 5
16 valutazioni

16 valutazioni

ErnyThamrin ,

authentic and humble Tuscan cook and writer (also podcaster!)

I admire how Giulia diligently shares her passion for food, Italian food and curious about food from all over the world.
She is my go-to resource whenever I need ideas to cook or just getting inspiration in my kitchen.

Mattia M. ,

Emozioni genuine

Emozioni genuine da ascoltare, un bellissimo racconto della nostra cultura e della nostra cucina più autentica.
Brava Giulia!

Humptymum ,

Genuine and authentic, a lovely podcast

Listening to Giulia's podcast is a pleasure for the ears (and for the mouth too, of course). I've been reading Juls' Kitchen for years and I'm so happy I can now hear the same authenticity, care and passion I found in the posts in Giulia's voice. I loved listening to her food memories and learning the story behind her "signature dish". Everything feels so familiar and genuine. Giulia is sharing tradition and real beauty through her words and I'm grateful she started this new adventure expressing her full personality and accent. And now... excuse me, I'm going to buy pork loin to cook my first arista ;)

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